Sample Copy. Not For Distribution. · 2017. 5. 4. · 20 Fry Tinda Masala 38 21 Soya Keema Sultani...

Sample Copy. Not For Distribution.

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Gravy


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Gravy

Soul of Indian Cuisine

Chilkit Pareek

EDUCREATION PUBLISHING (Since 2011)

www.educreation.in


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Dedication To My Mother and Sister


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About The Author

W

Chilkit Pareek is a chef, having a

unique perspective on Indian cuisine in

terms of their concepts, preparations,

procedures involved. He standardized

in presentation and different aspect of

Indian regional cuisine.

Chilkit is a multi dimensional personality with food

stylist, chef and food innovator. He is doing his

work consistently on various facets of Indian

cuisine to give it new direction. He is passionate

about cooking from his childhood. As a part of

academic he studied the “Bsc degree in Hotel

Management & Catering Science from College of

Hospitality Administration, Jaipur” and “Diploma

in Food and Beverage & Catering Operation” from

International Cuisine Association of Singapore

Training and Education College, Singapore.

As his work experience regarding presently he is

working as a chef. He has also worked in various

reputed five star hotels in India, Singapore etc.

He can be approach at- www.chefchilkitpareek.com

[email protected]

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About The Book

W

Indian cuisine known all over the world for its

spices, aroma and variations (multi regional

cultured tastes) the main part regarding Indian

cuisine is “GRAVY”.

As the first of its kind I have written this book

on „GRAVY SOUL OF INDIAN CUISINE‟.

In this book I have presented the different kinds of

Gravies with authentic recipes and their

descriptions. I have also added some popular and

traditional delicacies as well. If we look at these we

can find some of Chef-special recipes of mine. We

can know about the origin of Gravies.

Simultaneously special ingredients, special utensils,

special method and authentic traditional garnishing

with their multiple aspects.

It is not just a book but it‟s an attempt to make

the Indian gravy as simple and understanding as it is

special at taste. It plays a very important role for the

culinary students and the professional cooks and

home cooks as well.

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Preface

W

“GRAVY SOUL OF INDIAN CUISINE” is not

just a book but it is written with a purpose which is

an attempt to make people know why I put GRAVY

as the soul of Indian cuisine.

We have a number of books in market but they

have out some very important details which I have

included here in my book.Through this book, my

aim is to standardize the Indian recipes and gravies

for your benefits. This book fulfill the overall

requirements of culinary students as well as others

who are deeply interested in Indian cuisine.

Since most of the times are cuisine has been

very rich and varied at first look it is spicy, colorful

and vibrant very challenging to put them all

together. But the main factor which plays main role

of beauty in Indian cuisine is gravy and the method

of making it.

By the past time, Indian recipe was not written

down but it was transferred from one generation to

another. The reason of differences is also effected

by the geological locations, climate conditions,

culture, tradition and availability of the ingredients

of there.

By the time it got changes and people needed

more and more improvement. I also tried to make

them find its latest variations to make the people

ensure to approach and grasp the concept.

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Acknowledgement

W

I am thankful sincerely to the people for their

valuable contribution and support.

My colleagues, friends and relatives for being

the inspiration in writing this book. Their provoking

and inquisitive questioning place somewhere to

make this book in its present form.

My mother and sister for their unconditional

support and for always being there.

My editor Mrs. SEEMA PAREEK for her review

comments and constant supports.

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CONTENT

S.

No

Content

Page

No

About The Author vi

About The Book vii

Preface viii

Acknowledgement xi 1 Introduction 1 2 Characteristics Of Gravy 4 3 Role Of Spices 5 4 Preparing Gravy 7 5 White Gravy 11 6 Makhani Gravy 13 7 Lababdar Gravy 15 8 Green Gravy 17 9 Korma 19 10 Salan 21 11 Kadhai 23 12 Jalfrezi 25 13 Do Pyaza 26 14 Musallam 27 15 Gobhi Musallam 28 16

Haryali Tashtari Pe Nutty

Kofte

30

17 Aloo Dilshaad 32 18 Nargisi Kofta 34 19 Garlicky Paneer 36 20 Fry Tinda Masala 38 21 Soya Keema Sultani 40 22 Chicken Chettinad 42 23 Paneer Kesariya 44


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24 Kashmiri Dum Aloo 46 25 Mushroom Makhanwala 48 26 Chicken Curry 50 27 Curry A Akbari 52 28 Rogan Josh 54 29 Safed Maans 56 30 Paneer Butter Masala 58 31 Avail 60 32 Methi Murg 62 33 Mirchi Ka Salan 64 34 Zafrani Murg 66 35 Kadhai Paneer 68 36 Navratan Korma 70 37 Mutton Kolhapuri 72 38 Tips 74


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Gravy - Soul of Indian Cuisine

Introduction

_____________________________________________

Indian cuisine is a very huge name in the world of food.

Indian cuisine is known for its sophisticated and subtle

use of many spices & herbs and its aroma. It‟s one of the

world's most diverse cuisines. It‟s not only a single

cuisine but it contains so many different types of cuisine

and their cooking techniques regional wise. Though a

significant portion of Indian food is known for it is

vegetarian. However many traditional dishes are also

there which includes chicken, lamb, fish and other

meats. But „Beef‟ are strictly prohibited by Hindus while

„Ham‟ and „Pork‟ are not consumed by Muslims.

Food plays an important role by the Indian

culture point of view whether it is in everyday life

or it is in festival occasions. In most of traditional

Indian families, everyday meals are usually done

with the „Sit-Down‟ affairs consisting of two to

three main course dishes, varied accompaniments

such as chutney and pickles, staples such as rice and

roti (bread) with curry, as well as desert.

The term "Curry" is usually understood to be

meant as "Gravy" in India. Let‟s know about the

origin of the word „Curry‟. The word curry is

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derived from Tamil word Kaari, that literally

mean „Sauce‟. Gradually it effected got during

British time the spelling was changed and converted

into „Curry‟.

Gravy is very important section of the Indian

kitchen that prepares and serves lip smacking

dishes.

Gravy section hold a very important position in the

Indian kitchen making out mouth-watering

vegetables curries, non-vegetarian delicacies, verities of rice preparation , delicious dals and

other dishes.

Oil and spices play an important role in Gravies.

Most of Indian gravies are fried in vegetable oil. In

northern and western India, groundnut oil has

traditionally been most popular for frying, while in

eastern India, mustard oil is used commonly and

southern India, coconut oil is common for its use.

In recent decades, sunflower oil and soya bean oil

have gained much popularity all over India.

Masala is a word that is oftenly used in an Indian

kitchen. It literally means a blend of several spices.

Garam (hot) masala is the most important blend

masala and an absolute essential to north Indian

preparations, added just before serving the dish to

enhance its flavor. The rational Garam masala is a

blend of cardamom, cinnamon, cloves and black

pepper. Masalas may be used in as a whole and

ground.


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Here, I have explained some of the basic gravies,

like lababdar gravy, makhani gravy, white gravy

and others. These gravies are the base of a large

number of dishes. Besides these, I have also tried to

explain some other famous curries, like korma,

salan etc that are served in various Indian specialty

restaurants. Some of these dishes may be named for

just naming only. But most of them denote the

technique of the preparation, some of them denote

the major ingredients used in it. While others tell about the equipments in which the dishes are

prepared or served.

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Main Characteristics of Gravy Food

____________________________________________

1. Almost 25 spices are used in making gravy. They are used in different combinations.

2. Popular spices include turmeric, chilly, ginger, coriander, clove, cinnamon, peppercorns,

cardamom, cumin seeds, Mustard seeds, garlic,

saffron, mace, fenugreek, caraway seeds, poppy

seeds etc. Garam masala is a famous blend of

spices.

3. Lime juice, tamarind, tomatoes, kokum and yogurt are used to give sourness.

4. The mixture of onion, garlic, tomatoes is used as a base of masala.

5. Adding of coconut milk, cream, butter and dry fruits enrich the gravy.

6. The herbs are used for garnishing, seasoning and to give aroma to the gravy.

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The Role of Spices in

Indian Cuisine

_____________________________________________

The role of spices and herbs goes beyond just

cooking. Ancient Ayurvedic texts prescribe the

herbs and spices for curative and therapeutic

functions. Ayurvedic scripts dating back to 3000

years, list the preventive and curative properties of

various spices.

1. Curative Properties- Garlic reduces cholesterol

and hypertension. Fenugreek is a good resistance

builder. Pepper is oftenly served as antihistamines;

turmeric is used as an antibiotic. It is also very

beneficial for stomach ulcers and for skin glowing.

2. Preserving Foods- Spices have been used to

make the food last longer in the days when

preservation facilities were not over there.

3. Aiding Digestion- Some of fragrant spices such

as fennel, cardamom, cloves and mint are effective

mouth fresheners which aid digestion, prevent

heartburn and curb nausea. As some other

fragrances asafetida and ginger root have been

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known to counteract flatulence and colic. They are

added to lentils necessarily to every Indian meal.

4. Balancing Tastes and Properties of Food- Each

spice has some property but warm and cooling

property too. Some other properties are also there.

The cooks generally understood and they elevate

the cooking yet to an another level by using this

knowledge of spices into the cooking.

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Preparing A Gravy

_____________________________________________

There are some common points that should be

followed while cooking gravies-

Selecting utensils- Selection of a right utensil is

of utmost importance. It could be kadhai,

degchi, pan, lagan etc but the bottom of all these

vessels should be heavy, so that the temperature

could be maintained. It helps to cook the masala

without burning.

Cooking temperature- One of the most

important factors of cooking good gravy is the

cooking temperature. The fat should be heated

to the right temperature and maintained at a

steady heat until the spices have released their

flavor.

Cooking stages- The timings for adding

different ingredients is very important. It should

be added in correct sequence. Some spices take

only few seconds to release their flavor, other

need a few minutes. The avoid this discomfort

there is a simple way and to follow the sequence

that is given in the recipe.

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Ingredients- The main ingredients that use in

gravies are-

Onions- Onions are used finely or coarsely

chopped, sliced or paste. The properties of

onion are very important to the main ingredients

of curry. It is so because of this will determine

whether it is a sweet element in the taste there

and the thickness of the gravy will be there as

well.

Yoghurt- Gives a creamy texture and form a body to a curry. In the other hand it is more

important as a souring agent.

Coconut milk- Coconut flesh is used in multiple

forms as it is ground to a paste. In grated and

soaked form in warm water to extract coconut

milk.

Nuts & seeds- Ground almonds, cashew nuts;

peanuts are sometimes used in curries, not only

for their thickening quality but also for their

flavor.

White poppy seeds- other ingredients, primarily

used as thickening agent in some Mughlai and

Hyderabadi dishes, in the cuisine of Muslim

communities of Mumbai & southern India

Mustard seed- mustard seeds are although used

as thickeners to make curries from lesser to

extend. Only few recipes are there where ground

mustard seeds are used widely.

Pumpkin or melon seed- ingredients used in the


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court recipes of Delhi called char magaz.

Sesame seed- white sesame seed gives a unique

flavor to the food. The seeds are used in smaller

quantities & therefore not as a thickening agent

on their own,

Souring agents- Some of the souring agents

used in gravies also affects their color and

consistency, like tamarind. Ingredients such as

amchur, Lemon juice, tamarind, dried anardana

seeds, tomatoes and yogurts are also used to give a tangy flavor to gravy.

Adding color- Some of the ingredients are

added not only for their texture and consistency

but also for coloring the gravy.. Like in Mughlai

cuisine, the onions are soften till the golden

brown color while cooking inspite of letting it to

be changing into brown color. Coloring

ingredients are also used to increase the gravy

color. For an example turmeric gives it bright

yellow color, saffron is for pale apricot, chili

gives it reddish brown and coriander powder

also turn the dish into deep brown color if it is

fried for minutes. Garam masala powder is also

an important ingredient for deep brown color.

Thickening agents- There is no use of flour to

thicken gravy. Some of the ingredients are used

as thickening agents like tomato puree, onion

paste, nuts paste, some of dairy products such as

cream, milk etc, some of ground seeds such as


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sesame seeds, poppy seeds etc. all the

ingredients should be added in their correct

amount and at the right stage as well.

Finishing the gravy- There are some gravies that

should be finish with special spices at the end of

preparation. For an example we can understand

it by some of the illustrations. Like makhani

gravy is finished with kasoori methi, white

gravy is finished with cardamom and mace

powder. This technique helps to impart authentic flavor to the dishes.

Garnishing the gravy- Indian food is specially

known for its taste all over the world, but it is

hardly known for its presentation. This itself is

very appealing to the eyes. But there are some

traditional garnishes, we have for garnishing

purpose like – fresh coriander leaves, fresh

cream, ginger juliennes, khoya, nuts, warque

(metal foil) etc.

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